Other dietary needs. Any any useful information for cooks - alternate names for allergens, or surprising places they might be found; suggested brands; things you do eat - e.g. you're vegetarian but ok with rennet in cheese.
What do you want to do at this event?
Service
As usual for us, everyone who attends will help out with a chore or two. Many hands make light work!
Anything else?
Is there anything else you'd like to suggest, request or offer?